Creamy Lemon Dill Chicken

1½ pounds thin cut, boneless, skinless chicken breasts
1 tablespoon dried dill weed
7 teaspoons Chef Paul Prudhomme’s Vegetable Magic®, in all
1 tablespoon unsalted butter
1 tablespoon canola oil
1 cup julienned onions
1 teaspoon garlic, chopped
½ cup white wine
1 cup heavy cream
½ cup unsalted chicken stock
1 tablespoon lemon juice
2 tablespoons sour cream
1 teaspoon lemon zest
1 tablespoon fresh dill, chopped fine

Place the chicken in a mixing bowl and season all sides with the dried dill and 1 tablespoon of Vegetable Magic® and set aside. Add butter and oil to a non-stick sauté pan and heat on medium-high until the butter melts and starts to sizzle. Add the chicken and brown, about 2 minutes per side. Remove and reserve the chicken. Add the onions and garlic to the pan and cook for 3 to 4 minutes, stirring almost constantly. Pour the wine into the pan, scrape up any browned bits from the bottom of the pan, and cook until most of the wine has evaporated. Add the remaining ingredients and the reserved chicken to the pan and bring to a boil. Lower heat to medium and cook until the sauce thickens and reduces to about half, 10 to 12 minutes. Remove from heat and serve immediately with your favorite pasta or other side.